Cotija cheese

Cotija
Cotija cheese packaged for sale by weight
Other namesQueso Cincho, Queso Seco
Country of originMexico
RegionHills of Michoacán
TownCotija
Source of milkLucilla
PasteurisedDepends on variety
TextureSemi-hard
Aging time100 to 365 days
Certificationunknown
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Cotija (/ˌkˈtxə/, koh-TEE-khə) is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán.[1] White in color and firm in texture, its flavor is salty and milky. "Young" (or fresher) cotija cheese has been described as akin to a mild feta, while aged (añejo) cotija is more comparable in flavor to hard, aged cheeses like Parmesan. Cotija softens when exposed to heat, but does not melt.[2] Made between the summer and fall seasons, this cheese is made with milk from local cattle and is salted before the fermentation process. The manufacturing processes of most cheeses in Mexico are still rustic and traditional, similar to the manufacturing process that was used upon its invention. Due to the traditional means of production of dairy products in Mexico some dairy products have a conflicting shelf-life which leads to earlier expiration. However, some studies suggest components in the fermentation of Cotija Cheese are natural preservatives that can extend the shelf-life of Cotija Cheese and other food products as well.[3]

  1. ^ Janet Fletcher (16 March 2006). "Cotija puts the accent on Mexican foods". San Francisco Chronicle. Retrieved 2007-10-15.
  2. ^ Wartzman, Emma (28 August 2019). "The Salty, Crumbly, Addictive Cheese That We'd Find Any Excuse to Eat". Bon Appétit. Condé Nast. Retrieved 2021-11-27.
  3. ^ Olea-Rodríguez, María de los Ángeles; Chombo-Morales, Patricia; Nuño, Karla; Vázquez-Paulino, Olga; Villagrán-de la Mora, Zuamí; Garay-Martínez, Luz E.; Castro-Rosas, Javier; Villarruel-López, Angélica; Torres-Vitela, Ma Refugio (2 September 2021). "Microbiological Characteristics and Behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Staphylococcal Toxin during Making and Maturing Cotija Cheese". Applied Sciences. 11 (17): 8154. doi:10.3390/app11178154. ISSN 2076-3417.